Datin Shah is a Research Fellow in the Department of Nutritional Sciences. He is part of a project looking at a sustainable and nutritious alternative to red meat, funded by the Climate and Sustainability Seed Funding scheme. Datin’s background is in psychology. He completed a BSc in Psychology (City St George’s, University of London), an MSc in Research Methods in Psychology (University College London), and a PhD in Psychology (City St George’s).

His doctoral research examined factors that may lead to the formation of false memories for emotional events. Following completion of his PhD, he worked at City St George’s as a Research Associate on a project investigating strategies to shift consumer food choices towards healthier and more environmentally friendly meals.

Datin also received a Consumer Lab grant to investigate consumer acceptance of, and willingness to try, insect-based foods in a real-world setting.